The Man and I have been busy bees here in Milos. Lots of wedding planning to do 🙂
I haven’t been cooking as much as I’d like, but that’s only because the restaurants on the island are so hard to resist!
A couple of days ago I spotted beautiful, first-of-the-season butternut squash. As you know, I’ve tussled with the local squash before but I decided to give it another go. This time, I was inspired by a risotto-like seafood dish the Man and I had in Sifnos that used orzo instead of rice. I choose to make it into a whole food plant-based meal by using butternut squash instead of seafood broth.
The result was an ultra-creamy, hearty and fine dish that the Man rated as “restaurant grade” – the highest praise he ever gives out. The recipe isn’t complicated at all, although you may want to get a head start by roasting the butternut squash ahead of time.
Vancouver, Oct 2015
It’s officially autumn!!!! MY FAVORITE SEASON all year. I have no shame in admitting I am a soup-a-holic, and this is perfect soup season. Today- I’m making a plant-based, wholesome, hearty, spicy and warming soup. As it’s squash season, use your favorite if you don’t like butternut squash. Let me know if you like this!
Barcelona, Spain Hello Ladies, The Man and I have been in Barcelona for almost 3 months… can you believe it? I’m loving our new city but I still get the itch to travel (what can I say, I like to move around) and am really looking forward to my trip to Paris and Luxembourg next week. In the meantime I’ve been keeping myself very busy with work and my online plant-based cooking course. I’m 60% through and I’m still learning so much – it’s been such a good investment in my cooking skills and my health. One of the great plant-based staples I’ve learned to make is cashew cream. I’d read about it before but I was a little intimidated and not convinced that it would be good. Boy was I wrong. Not only is cashew cream a cinch to make, but it’s absolutely delicious. Since it’s quite neutral in flavor it can be used in a million different ways, with various other ingredients. I’m so relieved that eating plant-based doesn’t equal giving up dishes like carbonara and mac n’ cheese – you just need to adapt them. How cool is that? Thank you cashew cream! The recipe I want to share with you guys is creamy roasted butternut squash pasta that I made a few weeks ago. The Man adores butternut squash so this was a no brainer. Cashews are quite calorie dense, making this yummy dish a bit of a treat. Here’s how I made it: Continue reading
It all started quite innocently about three weeks ago. I was in the supermarket on Milos and a sumptuous squash caught my eye (hello gorgeous!). I could make something local and seasonal with this I thought. Don’t Greeks make butternut squash pie with filo? Why, yes. Yes, they do. It is delicate, crunchy and beautiful. This would be perfect. I would impress everyone. And, with visions of me effortlessly whipping up the pie like a local, I carefully placed the squash in my shopping cart. How I could I have known what was about to happen?